Artisanal Vegetable Seasoning Blend

$6.00

VEGETABLE SEASONING | MILD-MEDIUM HEAT | VEGAN

Turns a sheet pan of carrots and Brussels sprouts into the best thing on the table. Onion and paprika for savory sweetness, red chili for heat you actually taste, mustard seed and coriander for the toasty edge. Great on sweet potatoes and squash, just as good on mushrooms and green beans.

Ingredients

onion, paprika, red chili, salt, mustard seed, black peppercorn, coriander, mexican oregano, cumin, garlic, sugar, celery seed, sage

Style
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From Our Laguna Beach Spice & Tea Shop

Here's what we tell folks who ask how to get the most out of this one at the shop.

Coat your vegetables lightly with olive oil before seasoning them. That gives the mustard seeds and spices something to cling to, so every bite is evenly seasoned. A hot oven does the rest, bringing out the vegetables' natural sweetness while the spices deepen as everything caramelizes.

Here's a little tip that that surprises everyone:

Cube a loaf of day-old sourdough, coat it lightly with olive oil, then season generously before baking until crisp and golden. Those homemade croutons have a way of disappearing long before the salad is served.

  • What to use it on

    Roast carrots, parsnips, sweet potatoes, beets, or potatoes until the edges caramelize and the seasoning becomes even richer with every minute in the oven.

    Turn Brussels sprouts, cauliflower, broccoli, mushrooms, or squash into the kind of vegetables people reach for before the main course.

    Spread it over a sheet pan of mixed vegetables with olive oil when you want one seasoning to carry the whole meal.

    Finish warm roasted vegetables with a squeeze of fresh lemon or a shower of Parmesan for an easy side that's simple enough for weeknights and good enough for company.

Try This Simple Recipe Tonight

Not Your Average Roasted Veggies

Serves 4

Sweet potatoes, parsnips, and beets roasted with the vegetable blend, then tossed with arugula and a seasoning-spiked dressing.

Ingredients

  • 2 sweet potatoes (about 1.5 lbs)
  • 5 parsnips (about 1.25 lbs)
  • 4 medium beets (about 1.5 lbs)
  • 3 tbsp olive oil, divided
  • 3 tsp salt, divided
  • 2 cups fresh arugula
  • Dressing:
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp Artisanal Vegetable Seasoning Blend
  • 2 tsp dijon mustard
  • 1/4 tsp Maldon salt

Instructions

  1. Preheat oven to 400°. Peel sweet potatoes, parsnips, and beets, and cut into similar-sized cubes or wedges.
  2. Toss the sweet potatoes and parsnips with 2 tbsp olive oil, 2 tsp salt, and 1 tsp of the vegetable blend in a large bowl. Place in a single layer on a rimmed baking sheet sprayed with oil.
  3. Toss the beets with the remaining 1 tbsp olive oil, 1 tsp salt, and 1 tsp of the vegetable blend. Place in a single layer on another rimmed baking sheet sprayed with oil.
  4. Bake at 400°, tossing every 15 minutes with a spatula to prevent sticking or burning, until the beets are tender and the parsnips and sweet potatoes are beginning to turn golden brown.
  5. This will take about 20 to 30 minutes for the parsnips and sweet potatoes, and 30 to 40 minutes for the beets. Let the vegetables cool completely, about 20 minutes.
  6. Meanwhile, whisk together all the dressing ingredients. Place vegetables in a large bowl and toss with about two-thirds of the dressing. Serve at room temperature over arugula with the remaining dressing.